Peanut Butter Chocolate Pie Recipe
Peanut Butter Chocolate Pie Recipe photo by Taste of Home

Peanut Butter Chocolate Pie Recipe

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Save some room for the meal''s grand finale, a real super-star of a dessert, Peanut Butter Chocolate Pie. From Sara Walker of Roanoke Rapids, North Carolina, this pie is simply divine. Says Sara, “This is always a family reunion favorite. Kids love it!” And there's certainly lots to love; it's creamy and really full of peanut and chocolate flavors. Also, it only has 5 ingredients, and with just 15 minutes of chilling time necessary, this pie's ready before you know it!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 package (6 ounces) peanut butter cups
  • 1 cup cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 inches)

Nutritional Facts

1 piece: 364 calories, 17g fat (9g saturated fat), 5mg cholesterol, 388mg sodium, 46g carbohydrate (31g sugars, 2g fiber), 5g protein


  1. Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.
  2. Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving. Yield: 8 servings.
Originally published as Peanut Butter Chocolate Pie in Simple & Delicious March/April 2007, p22

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Reviewed Dec. 16, 2013

"Quick, easy and delicious! It's a keeper!"

Reviewed Nov. 13, 2012

"This is one of my husbands favorite desserts. Super easy to make."

Reviewed Oct. 25, 2010

"This was very easy to make. Family couldent' wait for the freezer time so I only got about 2 hours in the freezer and they still enjoyed it."

Reviewed Jan. 4, 2010

"Very good and easy. My husband who is a peanut butter cup lover is a fan. Looks impressive, although it never slices as nicely as I would like. This time around, I made two and put one in the freezer, so maybe a frozen version will slice nicer."

Reviewed Nov. 3, 2009

"very good and really easy to make"

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